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Ingredients

Crust & Filling
  • 1 1/2 Cups graham cracker crumbs
  • 3 Tablespoons butter, melted
  • Zest of 1 lemon
  • 3 large egg yolks
  • 2/3 Cup sweetened condensed milk
  • 3/4 Cup heavy cream
  • 1/2 Cup fresh lemon juice
  • 1 Package (6 ounces) Driscoll’s Blueberries
Blueberry Sauce
  • 1 Package (6 ounces) Driscoll’s Blueberries
  • Juice of 1 lemon
  • 1 Tbsp. sugar
  • 1 Tsp. cornstarch
  • 1 Tsp. water

Directions

Crust & Filling
  1. PREHEAT oven to 350˚F.
  2. SPRAY an 8-inch x 8-inch baking dish lightly with cooking spray.
  3. LINE baking dish with parchment paper.
  4. PLACE 1 1/2 cups graham cracker crumbs into a medium bowl.
  5. ADD 3 tablespoons melted butter and zest of 1 lemon.
  6. MIX ingredients until well combined.
  7. PRESS graham cracker mixture into bottom of baking dish in an even layer.
  8. BAKE for 10 minutes.
  9. PLACE 3 egg yolks into a large bowl and WHISK thoroughly.
  10. ADD 2/3 cup sweetened condensed milk, 3/4 cup heavy cream, and 1/2 cup lemon juice.
  11. WHISK again to combine ingredients.
  12. FOLD 1 package blueberries gently into mixture.
  13. POUR filling over crust.
  14. BAKE 15-20 minutes or until filling is set.
  15. CHILL in refrigerator at least 1 hour or overnight.
Blueberry Sauce
  1. PLACE 1 package blueberries into a medium saucepan.
  2. ADD juice of 1 lemon and 1 tablespoon sugar.
  3. BRING blueberry mixture to a boil over medium heat.
  4. PLACE 1 teaspoon cornstarch into a small bowl.
  5. ADD 1 teaspoon cold water.
  6. STIR cornstarch mixture.
  7. CONTINUE STIRRING cornstarch mixture while POURING mixture into blueberry sauce.
  8. STIR blueberry sauce to incorporate ingredients.
  9. REDUCE heat to low and SIMMER 10–15 minutes until sauce is thickened.
  10. SERVE blueberry sauce over sliced blueberry lemon bars.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g